Saturday, August 28, 2010

Sopressata Sandwich with Fried Egg and Pizza Pasta

Spicy fried soppressata (or salami), prosciutto, fried egg, gooey mozzarella, paper-thin slices of red onion, fresh basil, and Michael Symon's Shasha Sauce are sandwiched between crispy golden sourdough bread to make one decadent sandwich. This is a sandwich that is fitting for breakfast, lunch or dinner. So many flavors in this sandwich, it is definitely a winner.Soppressata Sandwich with Fried Egg and Shasha SauceAdapted from Michael Symon's Live to CookServes 12 paper-thin slices red onion4-6 thin slices soppressata or dry-cured Italian Salami1 large egg2 slices prosciutto2 thin slices fresh mozzarella2 thick slices sourdough bread, toasted or grilled4 large fresh basil leaves2 tablespoons Shasha Sauce (recipe follows)Soak the onion in a small bowl of ice water for 2 minutes. (Takes the raw bite out)

While the onion is soaking, in a medium nonstick saute pan over low heat, fry the soppressata over medium-high heat until lightly crisp and some fat has rendered, about 2 minutes per side. Remove it to a plate. In the same pan, fry an egg sunny-side up.

While the egg is cooking, drain the onion slices and layer the soppressata, prosciutto, mozzarella, and onion slices on a slice of bread. Top with the other slice and place the sandwich in the pan next to the egg, pressing down on the sandwich with the palm of your hand. When that side is lightly toasted, about 3-4 minutes, flip the sandwich and toast the other side.

Remove the sandwich to a cutting board, and open the sandwich. Lay down the basil leaves, place the egg in the center, and spoon on the Shasha sauce. Close the sandwich and slice it in half to serve.Michael Symon's Shasha Sauce is a well-loved family recipe made from hot banana peppers, garlic, yellow mustard, white wine vinegar, sugar and all-purpose flour. It is tangy, sweet, and mildly hot and while I did not enjoy it on it's own, it really did compliment the Sopressata sandwich well. Shasha SauceAdapted from Michael Symon's Live to Cook12 hot banana peppers4 garlic cloves1 cup yellow mustard1 cup white wine vinegar3/4 cup sugar1/3 cup all-purpose flourSlice the top of the peppers and coarsely chop them. Toss them into a food processor with the garlic, mustard, and vinegar, and puree.

Pour the puree into a nonreactive saucepan, add the sugar, and bring to a boil over high heat. Lower the heat and simmer for 30 minutes.

Mix the flour and 1/2 cup water to a smooth paste. Whisk it into the simmering liquid and return the mixture to a simmer. Cook for 20-30 minutes, stirring regularly until very thick. Let the sauce cool, pour it into a nonreactive container, and refrigerate for up to 1 month. I guess I'm celebrating my love for Italian cured meats this week because I also made this Pizza Pasta Casserole which I found over on Tina's site, Life in the Slow Lane at Squirrel Head Manor. This is such a fun recipe and can be customized with whatever toppings you enjoy on your pizza. Browned Italian sausage, pepperoni, cooked pasta, onion, green peppers, mushrooms, pizza sauce and both cheddar and mozzarella are layered into a slower cooker and cooked on low for 3 hours. You can definitely make this recipe your own by tossing in extra veggies or meats. The next time I make it I'd love to try black olives, artichoke hearts, maybe spinach. The sky's the limit! Head on over to Tina's site by clicking HERE for the recipe. Thanks Tina for a great recipe! This was a definite family pleaser.I am submitting the Pizza Pasta Casserole to I Heart Cooking Clubs for this week's Lunch Box theme.

The sandwich is just scrumptiously luscious. I will need to check out Michael Symon. I don't know him at all. And the sauce does sound interesting - a good accompaniment to the sopressata. And the pasta - thereare never enough pasta recipes in the world. This looks to be a delicious keeper.

A double recipe post...just what I like to see from you because I know whatever you post will be delicious! That pizza pasta looks fantastic...oh how I love pizza. I'm so glad you liked the sandwiches as a whole! I thought they were quite tasty!

oh wow, just when i thought something couldn't look more delcious, you throw that pasta at me! what a yummy post, i love both of them! i also really like that look of that sauce, so original! hope you've had a good weekend!

Awww...thank you so much for the shout out! I'm glad you had a chance to make that pizza casserole and even happier that your family liked it. I am intrigued by this Michael Symon book you have been talking about. Sounds like another for my library list!

I would love that sandwich right now for breakfast. That's definitely something I would love to make. I know both Joe and I would enjoy it. And your pasta looks so cheesy and delicious. And easy! What great recipes Kim. Have a wonderful Sunday!

Oh how I just love soprasetta as well as yolk-y, runny eggs! But I've never had them together! Mmmmm! And the pasta looks pretty darn good too. I've got to follow Michael more. I'll bet this was a most satisfying meal! Roz

Kim great looking sandwich - I have to try that. Loving the idea of the pizza pasta - I can imagine including olives, artichoke hearts, sun-dried tomatoes, maybe some aubergine or fennel - as you say possibilities are limitless.Sue

Hi Kim, thanks for your comment on my Hummus post. Sumac is a lovely spice to have in your pantry - it adds a lovely slightly sour, lemony tang to things, which really added another layer of flavour over the lemon juice already in the hummus. I also use it in salads, dressings, or sometimes sprinkle a bit over pumpkin or sweet potato when I am roasting it. You should be able to find it wherever you get other Mediterranean/Middle Eastern ingredients, and I see that you can get in online from Amazon here http://amzn.to/aIK1qA. No doubt there are other online suppliers as well. Hope you are able to find some. Sorry for the very long comment :-)Sue

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